- 2 cans chickpeas
- 3 Tbsp. sundried tomatoes in oil
- 1 lemon
- 1 shallot
- 2 cloves garlic
- 1 Tbsp. fresh thyme
- 2 cups good olive oil
- salt and pepper to taste
Drain and rinse the chickpeas. Place evenly on a paper towel lined cookie sheet to dry.
Chop sundried tomatoes, shallot, and garlic. Strip the leaves off the thyme. Zest and juice the lemon.
Add the olive oil and stir until evenly combined, then taste for salt and pepper. I added about a teaspoon of salt and a teaspoon of black pepper at this point. Allow to marinate for at least an hour before serving.
Depending on how you’re serving these, you might want to add more salt. We’re using it as a protein on salads this week with the oil as our dressing. This would also be a great addition to a charcuterie board or as an appetizer.
Wine Pairing Suggestion
Robert Mondavi Napa Valley Cabernet Sauvignon 2018